Tuesday, June 7, 2011

Grilled Vegetables

The hot weather has arrived!  After being cooped up indoors after such a long, cold, snowy winter, the last thing I want to do is turn on the oven. I want to cook and eat outside!

Fire up the grill and cook up some healthy, delicious veggies: eggplant, peppers, mushrooms, asparagus! It's easier than you think. Serve with brown rice or quinoa. Or put your favorite veggie burgers or tempeh on the BBQ grill, too. I love grilled tofu or tempeh. Cut into cubes, brush with tamari sauce, and thread through skewers alternating with fresh pineapple chunks or cherry tomatoes. So good and so easy!

2 Tablespoons olive oil
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh oregano
2 Tablespoons fresh chopped basil
1 Tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cloves garlic, minced
1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 crimini mushrooms, stems removed
1 lb eggplant sliced into 1/4 inch rounds
1 red bell pepper, cut into wedges
1 yellow bell pepper, cut into wedges

In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally.

Preheat the grill for high heat.

Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.


Delicious.Healthy and Cynfully Good.

Recipe from yummly.com

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